3 tbsp Olive Oil
1 tbsp Lemon Juice
4 tbsp Parmesan Grated
1/2 lb Small Zucchini, Cut Into
1/4 In Thick Slices, 1/4.
Broth
1/2 lb Ripe Plum Tomatoes Diced OR
1 1/4 cup Canned Diced Tomatoes
1/3 cup Chopped Fresh Parsley
1/4 cup Chopped Fresh Basil OR
2 tsp Dried
2 cl Garlic minced
2 medium Shallots Minced
1/2 tsp Marjoram
1/2 tsp Salt
1/2 lb Fusilli OR Short Pasta
|
|
Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another.Dip One Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On Broiler Pan. Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram, Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold Water. Drain. Add To Tomato Mixture. Mix in 1/4 C. Chicken Broth And Lemon Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden Brown. About 3 Min. Add To Pasta And Toss. Garnish With Basil Leaves. Sprinkle With Remaining 1 T. Cheese. Serve At Room Temperature.
|
|
